I’m probably a little late to the mayonnaise-making craze but I only recently discovered how simple and tasty this is to make at home. Who knew?
Julia Child’s Mayonnaise Recipe is a classic and one of the types of recipes that just sounded too fussy for me to even give it a go; however, I was flipping through one of her cookbooks and saw her commentary on simple mayonnaise and thought I should at least give it the old college try. Honestly, now that I know how easy it is to make at home, I will never again be purchasing commercial mayonnaise. A food processor and a few ingredients is all you need plus you get to control the ingredients which is very important to me. I prefer organic, whole food products and no preservatives so this is right up my alley.
Unrefined, organic grapeseed oil is my fat of choice in most of my recipes so I decided to use it here, too. So funny that my mayonnaise has a green cast to it but I love it. It’s kind of quirky, actually. Obviously, you can use any oil you like but choose a mild-tasting one such as vegetable, canola, corn or even a 50/50 mixture of one of those with some olive oil (olive oil on it’s own would probably be a little overpowering but who knows … give it a try). This recipe is quick and easy so I hope you’ll give it a try if you’ve never made your own mayo.
How to Make Mayonnaise
- 1 egg, large (room temperature)
- 1/4 tsp ground mustard
- 1/2 tsp sea salt
- 1/8 tsp white pepper
- 1 Tbsp lemon juice
- 3/4 cup grapeseed oil
- Place room temperature egg in food processor and blend for about a minute.
- Toss in mustard, salt, lemon juice and blend for about 30 seconds to emulsify.
- Lastly, stream in the grapeseed oil very slowly through the food chute starting with small drops and then progressing to a steady stream.
- Grapeseed oil will produce a slightly green colored mayo which I love; however, any mild-flavored oil will work.
- Will last in the fridge for 7-10 days.